Shell Pasta with Cheese and Sauce

To prepare a delicious stuffed pasta dish, it is essential to start by preparing the sauce, which will give personality and flavor to the entire dish. In a larger pot, add a few tablespoons of olive oil and put it over medium heat. As soon as the oil starts to sizzle, peel a large onion, rinse it under cold water, and chop it finely. Add the chopped onion to the hot oil and add a few finely chopped basil leaves, along with dried oregano, to enhance the flavors. Cook the mixture for a few minutes, stirring occasionally, until the onion becomes translucent and releases its aroma.

If you choose to use meat, add ground beef or pork now, breaking it up well with a spatula to avoid large clumps. Cook the meat until it is evenly cooked, then pour in a glass of sherry wine, letting it simmer with the mixture for about two minutes to allow the alcohol to evaporate. Now is the time to add the canned chopped tomatoes, tomato sauce, and tomato paste. Mix the ingredients well, cover the pot with a lid, and let the sauce simmer on low heat for about 30 minutes, stirring occasionally to prevent sticking.

Meanwhile, prepare the pasta. In another pot, fill it with water, add salt to taste and a little oil, then put it on the heat. When the water starts to boil, add the pasta and cook it for just 5 minutes, being careful not to cook it completely, as it will continue to cook in the oven. During this time, you can mix the cheeses you will use, adding desired spices such as pepper and a pinch of salt to give them a more intense flavor.

Once the pasta is cooked, drain it well and start filling each shell with the cheese mixture. In a suitable glass baking dish, add some of the prepared sauce, diluting it with a little water, then arrange the filled shells side by side. Pour more sauce over the pasta, sprinkle some dried parsley, and cover the dish with aluminum foil or a lid. Place the dish in the preheated oven at a high temperature and keep it warm for 10-15 minutes to combine the flavors.

When the pasta is ready, take the dish out of the oven. Serve three stuffed shells on a plate, accompanied by slices of toasted bread, which will perfectly complement the meal. A glass of red wine pairs wonderfully with this dish. For those who prefer a simpler option, the pasta can be served with sour cream and grated telemea cheese, or even with Alfredo sauce, to add a touch of creaminess. I personally opted for sour cream, and the result was truly delicious!

 Ingredients: 12 large jumbo shell pasta 1 package (8 oz) cream cheese (any type of cheese and combinations you like can be used) 50 g cow telemea cheese salt (only if the telemea is not salty enough) pepper (to taste) garlic powder (to taste) dried basil and oregano (to preference and taste) 1 tablespoon of sour cream (if the cheese used is too dry after homogenization) dried parsley For the sauce 1 medium onion 3 tablespoons of olive oil 2-3 larger garlic cloves, crushed (or garlic powder to taste) 1 tablespoon of dried and crushed basil 1 teaspoon of dried and crushed oregano 85-90 ml sherry wine 28 oz can of finely chopped tomatoes (organic is best - it has a better taste) 15 oz can of tomato sauce 2 teaspoons of tomato paste 400 g ground turkey, chicken, pork, or beef (no meat for the vegan/vegetarian version)

 Tags:  onion greenery chicken meat garlic tomatoes oil sour cream life cheese wine pig telemea olives